Easy Home Made Cake Recipe

Ingredients

Plain flour - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp


Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:
You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.

Vegetable Sandwich

Ingredients :
Sliced bread - 1 loaf
Butter - 100 gms
Mint chutney - 3 tbsp
Cucumber - 1
Carrots - 2
Tomatoes - 2
 Green chillies - 6
Onions - 2
Chopped coriander leaves - 2 tbsp
Salt, Pepper powder - As required.

Method :
1.  Remove outer skin and cut the vegetables into thin slices.
2.  Mince green chillies and coriander leaves.
3.  Trim brown edge crusts of the bread slices with knife or scissors.
4.  Apply butter on one side of bread slices.
5.  Take one buttered bread slices. Spread little chutney on top of butter.
6.  Arrange sliced cucumber and carrots on that.
7.  Put one more buttered slice as second layer on top of vegetables. (Butter applied side should face up).
8.  Now arrange onions and tomatoes slices with minced chillies and coriander leaves.
9.  Sprinkle salt, pepper with a squeeze of lime on the vegetables.
10. Top with third slice of bread (buttered side facing down)
11. Press well and cut into four square pieces with sharp knife.
12. Dot with tomato ketchup and serve immediately.

Butter Chicken Recipe

Ingredients:
Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 50 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green cardamom - 4
Ginger pulp - 1 tsp
Garlic pulp - 1 tsp
Tomato - 400 gms, chopped
Onion - 2, chopped
Fresh coriander - 2 tbsp, chopped
Fresh cream - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 75 gms
Salt as per taste

Method:
1. Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
2. Blend well.
3. Put the chicken pieces in a large bowl. Pour over the curd mixture.
4. Heat butter and oil together in a pan.
5. Put onions and fry for 3 minutes.
6. Add the chicken mixture.
7. Saute for about 7 to 10 minutes.
8. Add half of the coriander leaves. Blend well.
9. Add cream. Stir for sometime. Simmer.
10. When the chicken is done, garnish with the remaining coriander leaves before serving.
11. Tastes best with parathas or chappathis.

Pav Bhaji Recipe

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)

Chicken Biryani Recipe

Ingredients:
Basmati rice - 2 cups
Chicken pieces - 3/4 kg.
Onion - 3 large, sliced
Yoghurt - 1 cup
Ginger paste - 1 tsp
Garlic paste - 1/2 tsp
Green chilli paste - 1 tsp
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder (roasted) - 1 tsp
Cardamom powder - 1/2 tsp
Garam masala powder - 2 tsp
Milk - 1/2 cup
Saffron - a pinch
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Water - 3 1/2 cups
Oil - 7 tbsp
Salt as required

Method:
1. Make a mixture with tomato puree, yoghurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.
2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.
3. Put oil in a pan, heat it and fry onions till they turn golden brown.
4. Now, to this add the marinated chicken and cook the entire mixture for 10 mins.
5. Next in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.
6. Finally, add the cardamom powder and the chicken pieces, along with the marinade.
7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Garnish with green coriander leaves and serve hot.

Paneer Butter Masala Recipe

Ingredients:
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder

3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot garnished with coriander leaves.